Seared Scallops With Fennel

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper.
  • Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate.
  • Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes.
  • Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more.
  • Return scallops, browned side up, and cook through, 2 to 3 minutes.
  • Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil.
  • Sprinkle scallops with reserved fennel fronds and serve with baguette slices.
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